Ceviche is a dish from South and Central America, where the fish is "cooked" in the acid from lime. It tastes delicious as a starter, as part of a tapas meal or a small lunch. It is important that the fish is very fresh. I always use Salma, which is vacuum packed. This recipe is suitable for 4 people, as a starter.
400 g salmon
The juice of 1 lime
1 diced avocado
1 red chili, finely chopped
1/2 mango in cubes
1 finely shredded spring onion
1 finely chopped pot of coriander
Cut the salmon into thin slices and place them on a plate. sprinkle well with lime juice. Sprinkle over the rest of the ingredients and leave the ceviche cold for at least 1 hour. If you prefer the salmon completely "cooked through", it can be left overnight.
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